In a frying pan, sauté onions, carrots and celery in 1 tablespoon of butter until tender. Stir in tomato paste and ½ teaspoon of pepper. Add Pinot Noir and boil until reduced by about half. Add beef broth and chicken broth and boil until mixture is reduced to 1 ½ cups. Strain the mixture through a fine sieve. Discard solids (Actually I kept the solids and used them in a wild rice mixture) Return strained liquid to frying pan and bring to a simmer over medium heat. Combine softened butter with flour and whisk into simmering liquid. Cook, stirring frequently until thickened. Serve with tenderloin.